Pilaf with lamb

Pilaf with lamb is a flavorful and aromatic dish, commonly found in Middle Eastern, Central Asian, and Mediterranean cuisines. The tender lamb, fragrant spices, and fluffy rice come together in this one-pot meal. Here's a recipe for a classic lamb pilaf (also known as lamb pulao or plov):

Ingredients:

• 1 1/2 lbs (700g) lamb shoulder or lamb leg (cut into bite-sized pieces)
• 2 cups basmati rice (rinsed and soaked for 30 minutes)
• 4 cups water or broth (vegetable or chicken broth)
• 2 medium onions (thinly sliced)
• 2 medium carrots (cut into matchsticks or julienned)
• 4-5 cloves garlic (whole)
• 2 tablespoons olive oil or vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric (optional, for color)
• 1/2 teaspoon ground cinnamon (optional)
• 1 teaspoon ground black pepper
• Salt (to taste)
• 1/4 cup raisins (optional, for sweetness)
• 1/4 cup slivered almonds or pine nuts (optional, for garnish)
• Fresh cilantro or parsley (for garnish)

Instructions:

1. Prepare the lamb:

   • Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the lamb pieces and season with salt and pepper. Brown the lamb on all sides, about 5-7 minutes. Remove the lamb from the pot and set it aside.

2. Cook the onions and carrots:

   • In the same pot, add the sliced onions and sauté until golden and softened, about 8-10 minutes. Add the carrots and cook for another 5 minutes, stirring occasionally.

3. Add spices and lamb:

   • Stir in the cumin, coriander, turmeric (if using), cinnamon, and black pepper. Add the browned lamb back into the pot and mix well, letting the spices coat the meat and vegetables.

4. Add rice and garlic:

   • Drain the soaked rice and add it to the pot. Nestle the whole garlic cloves into the mixture. Pour in the water or broth, making sure the rice is fully submerged. Season with salt.

5. Cook the pilaf:

   • Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

6. Add optional ingredients and garnish:

   • If using raisins, stir them into the pilaf during the last 5 minutes of cooking. Once the rice is cooked, remove the pot from heat and let it sit, covered, for 10 minutes.
   • Fluff the pilaf with a fork, garnish with slivered almonds or pine nuts, and sprinkle with fresh cilantro or parsley.

7. Serve:

   • Serve the lamb pilaf hot, with a side of yogurt or salad if desired.

Tips:

• Rice: Basmati rice is ideal for this dish because of its long grains and fluffy texture, but you can also use other types of long-grain rice.
• Lamb: Make sure to use tender cuts of lamb, such as lamb shoulder or leg. The lamb should be browned well for deep flavor.
• Flavor Variations: You can add other spices like saffron or cardamom for a more fragrant pilaf, or include dried apricots or barberries for a tangy-sweet flavor.

This lamb pilaf is an aromatic, hearty, and satisfying dish, perfect for family gatherings or special occasions. The combination of tender lamb, spiced rice, and optional garnishes makes for a delicious and well-rounded meal.